Wash and dry the peels, remove the hard top and bottom parts. Peel and after eating the bananas, don't throw away the peels.

Scrape off the pulp and white fibers with a spoon and discard them.

Cut in half and shred with a fork to form thin strips.

Prepare the spice mix according to your taste: ground anise and mustard seeds, paprika, hot chili powder, ground cumin, oregano, a level teaspoon of sugar, freshly ground pepper. Add the shredded banana peels.

Add the soy sauce, vinegar, and 1/4 cup of water, and let it marinate for at least an hour, stirring occasionally.

Meanwhile, finely chop the lettuce, carrot, and arugula. Dress with a drizzle of olive oil and mustard after cooking the peels. Adjust salt if needed.

Transfer the banana peels to a small pot with a drizzle of oil, dissolve the potato starch in a couple of tablespoons of water, and cook for at least ten minutes until the liquid reduces to the desired consistency. The time depends on the thickness and ripeness of the peels.

Stuff the mixture into toasted bread, complete with the dressed salad.

Enjoy.